Preheat the oven to 400°F. Prick the potatoes all over with a fork and arrange on a baking sheet. Bake the potatoes until tender, about 45 minutes, and let cool slightly. Leave the oven on.
Meanwhile, combine the oats, pecans, almonds, cinnamon, maple syrup, coconut oil, and salt in a bowl. Pour the mixture onto a baking sheet lined with parchment paper and bake for 10 minutes, or until lightly toasted.
Split each sweet potato just enough for it to open slightly on top. Top each potato with a quarter of the oat mixture and serve warm.